Creole "style" Chicken & Sausage Jambalaya

Ingredients

• cracked black pepper
• salt
• 1 teaspoon
• salt
• 1 teaspoon
• paprika
• 1 teaspoon
• + 58 more ingredients
• • paprika
  • 1 teaspoon
  • dried sage
  • 1 teaspoon
  • dried sage
  • 1 teaspoon
  • dried oregano
  • 1 teaspoon
  • dried oregano
  • 1 teaspoon
  • dried basil
  • 1 teaspoon
  • dried basil
  • 1 teaspoon
  • bay leaves
  • 2
  • bay leaves
  • 2
  • Worcestershire sauce
  • 1 tablespoon
  • Worcestershire sauce
  • 1 tablespoon
  • long grain rice
  • 1 ¼ cups
  • long grain rice
  • 1 ¼ cups
  • chicken broth
  • 1 (15 ounce) can
  • chicken broth
  • 1 (15 ounce) can
  • diced tomatoes, with juices
  • 1 (32 ounce) can
  • diced tomatoes, with juices
  • 1 (32 ounce) can
  • scallion, chopped
  • 1 bunch
  • scallion, chopped
  • 1 bunch
  • garlic cloves, minced
  • 3
  • garlic cloves, minced
  • 3
  • celery ribs, chopped
  • 3 large
  • celery ribs, chopped
  • 3 large
  • yellow onion, chopped
  • 1
  • yellow onion, chopped
  • 1
  • green bell pepper, diced
  • 1
  • green bell pepper, diced
  • 1
  • boneless skinless chicken breast, cubed
  • 1 lb
  • boneless skinless chicken breast, cubed
  • 1 lb

1 Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes. 2 Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes. 3 Add cubed chicken breast and worcestershire sauce and cook just unti...

View full recipe at SpringPad